Vegan Lentil Pizza. image: Essy Roz
Vegan Lentil Pizza. image: Essy Roz
Vegan Lentil Pizza. image: Essy Roz
This pizza is a pizza of fulfillment,
The bite is divine,
The heart expends,
The happiness is big,
The joy is great,
The togetherness is outstanding,
The kindness is embracing,
And everybody is enjoying it!
This pizza has a brother, my lentil vegan bread, that many of you had made and it gave them a big hug.
I’ll drop a little clue here about a second brother who will be joining the party very soon which is my perfect vegan teff bread,
The most bready bread there is, you will fall in love in an instant! But let’s talk about it some other time because we’re here for the pizza.
My red lentil pizza,
Vegan and insanely good and it’s already clear it’s gluten-free right?!?
Because if it’s not clear, let’s clear that as well.
It’s a pizza that expands your heart the minute it gets into the oven, you could really feel your heart pounding in your chest and in every corner of your body.
It’s a dreamy pizza,
When it gets out of the oven everyone are delighted,
The bite you get out of this pizza is filled with accuracy and love,
It’s filled with joy and brotherhood,
It’s filled with flavors and textures,
This bite will engage your senses.
Once this tray will be put on your dining table it’ll be finished before you know it,
Chop chop and that’s it, nothing will be left.
Everyone will lick their fingers and the smiles will be great and big.
It’s a tray of compassion and endless love and this recipe is to die for!
Fast, healthy, quick and answers any demand you make for it.
Heat up your ovens and let’s get started 🙂
Tasty and happy pizza days 🙂
Vegan Lentil Pizza. image: Essy Roz
Vegan Lentil Pizza. image: Essy Roz
Vegan Lentil Pizza
Ingredients: suitable for 1 standard oven tray
- ¾ cup water
- 1 tablespoon apple cider vinegar / 5% vinegar / white wine vinegar
- 2 tablespoons raw tahini
- ½ pack silken tofu / soft tofu (175g)
- ¼ cup olive oil
- ½ teaspoon salt
- ½ cup green buckwheat flour
- ½ cup red lentil flour
- 1 bag baking powder (10g)
- ¼ cup sesame to spread on top of the pan & the pizza’s brim
Tomato sauce: can of course also use store-bought tomato sauce
- 4 tablespoons tomato sauce
- 1 crushed garlic clove / 1 teaspoon garlic powder
- ¼ teaspoon salt
- A little oregano
- 4 tablespoons non-dairy milk
Cheese: 300g vegan cheese of your choice, I used Violife’s mozzarella. I scraped it on the wide side of the grater.
Steps:
- Preheat the oven to 355°F (180°C) on turbo mode and line a standard baking pan with parchment paper.
- Spray a little olive oil on the pan and and smear it all over the parchment paper and spread sesame on top (Save some sesame for the pizza’s brim).
- Put in the blender or in a bowl using a hand blender all liquid ingredients in the following order: water, olive oil, vinegar, tahini, salt, and silken tofu, and grind everything together until receiving a liquid whitish uniform mixture.
- In another bowl put all dry ingredients buckwheat flour, lentil flour and baking powder and mix.
- Unite the wet and dry mixtures to a smooth and slightly thick mixture.
- Pour the mixture we’ve created on the oiled pan with the sesame and flatten it well. Make sure that the mixture is spread equally all over the pan.
- Spread sesame on the brim of the mixture. This part isn’t a must but it sure does give the bite a little extra something.
- Put in the oven for an initial baking of 10 minutes.
- Get the pan out of the oven and make sure that the top part of the mixture gets dry so that you can touch it with your finger and nothing will stick on it.
- Move on to making the tomato sauce: In a bowl put all sauce’s ingredients and mix well until forming a thick uniform spread.
- Spread our tomato sauce equally all over the pizza and keep the brim naked to get a tasty pizza crust.
- Scatter the cheese you’ve chosen equally and the toppings, if you choose to add any. Pay attention – do not choose too many toppings, they might get the dough wet.
- Put the pizza on the higher rack in your oven. Make sure the heater isn’t too close to the pizza and there’s a little gap between them. After between 10-12 minutes, once the cheese begins to melt and the dough begins to turn golden, get the pizza out of the oven. If your pizza needs five more minutes in the oven to turn golden and for the cheese to give in to the heat, let it 🙂
Take out and serve with love 🙂 it’ll be finished within seconds.
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 4 days.
- Click here to see how to grind red lentil flour at home.
- Click here to see how to grind buckwheat flour at home.
- Unfortunately there’s nothing to substitute the buckwheat flour for. It has a gentle flavor and it gives the bread a crispy texture.
- Any vegan cheese you like would work.
- Unfortunately there’s nothing to substitute the silken tofu for, it’s necessary for forming good dough.
- Making the tomato sauce isn’t a must, you can use a store-bought sauce. It’s important to make sure that your sauce isn’t filled with liquids, otherwise it’ll get your pizza wet.
How to grind red lentils at home 🙂
How to grind Buckwheat at home 🙂
The pizza batter is ready. image: Essy Roz
Grease the baking pan and sprinkle with sesame seeds. image: Essy Roz
Flatten the pizza batter in the baking pan. image: Essy Roz
Pizza dough after initial baking. image: Essy Roz
Spread the tomato sauce, add the cheese and put in for a second baking. image: Essy Roz
Vegan Lentil Pizza. image: Essy Roz
Vegan Lentil Pizza. image: Essy Roz
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